Everyone knows macarons, the little round cookies.They come in pastel colors filled with a ganache or jam in the middle and on sale everywhere.
There is another version of macarons, more rustic, golden brown color. This version is made with almond powder, egg white, and icing sugar. These macarons are from Nancy, the capital of the north-eastern French. They were created 200 hundred years ago by two nones, Marguerite and Marie-Élisabeth to help to fund their monastery. Now, these macarons are popular and became the reputation of the city of Nancy.
They are delicious, crunchy, sticky and smells almond. I love to serve them with a coffee.
This recipe is adapted from the book Gâteaux from Christophe Felder and Camille Lesecq!
- 190g of almond powder
- 255g of icing sugar
- 100g of egg white
- 20g of acacia honey
- A few drops of Almond extract for me
- In a large bowl add the almond powder, the icing sugar, the egg white, the honey and finally the almond extract.
- Mix very well all the ingredients together with a spatula.
- Cover with a plastic wrap paper and refrigerate for 3 hours (more is better).
- Remove the dough from the refrigerator and let the dough rest for 15 minutes at room temperature.
- Preheat the oven to 180C degrees.
- Line a wax paper on a large tray and set aside.
- With a teaspoon take a little piece of the dough and drop it on the tray.
- Repeat the same way with the remaining dough (don’t forget to late space between them).
- Flatten the macarons with a wet teaspoon to try to have a nice circle (6 centimeters).
- Bake for 2o minutes (more or less depending on the oven).
- Remove from the oven when they are golden brown and allow to cool for a few minutes.
- Serve with a hot strong coffee.
PS: If you want to have perfect macarons use a piping bag.
23 Comments Add yours
Those cookies look amazing Linda. I love how golden brown they are quite a different cookie from the traditional macaron. Love the little bit of history about these wonderful cookies.
Thank you very much Suzanne and I’m glad you like this version! Enjoy your weekend! 🙂
Rounds of perfection 🙂 x
Thanks Elaine 😀 Have a fab weekend! 🙂 xx
Just beautiful Linda, they look like melt-in-your-mouth cookies. Love macaroons myself.
Thank you very much Loretta. Easy and delicious! Have a nice weekend! 🙂
These look wonderful, Linda. Love your description…crunchy, sticky, scent of almond… I can almost taste them. 🙂
Thank you so much, Nancy. I’m so glad you like these macarons, they taste really nice! 🙂
Gorgeous photos Linda and I’d happily have a couple of these as a treat 😊
Thanks a lot Laura. I would love to send you a dozen. Enjoy your weekend! 🙂
This is exactly how I would want my macarons; simple with juuuust a hint of vanilla or almond flavor. The texture on them looks perfect; Nice Linda!
Thanks for the lovely compliment, Jess. I’m glad you like these. Btw, I ate so many of them 😉 Have a nice weekend! 🙂
Your description made my stomach grumble, Linda!
Ha, ha, ha Patty. Have a nice weekend! 🙂
Beautifully done golden brown macarons! I love them! 🙂
Thanks a lot Fae. They are delicious; you should try them Fae! 🙂
When I pulled up the post I was thinking, “Who is Nancy?” lol! I love that you introduced us to these lovely cookies! I hardly ever make macaroons because there is just so darned much pressure, if you know what I mean! I like the idea of these a LOT!
Oh you made me laugh 😀 I’m glad you like this version. I know what you mean and until now I don’t know how to use piping bag (crazy). Do let me know how it turns out! 🙂
Ah! I loved when I read “rustic”! I know those pastel colorful cute looking macarons that adorns every food bloggers dreams (most of them at least) this is my kinda one! loved the fresh pictures and the color!
Thanks a lot Famidha for your kind comment. I’m glad you like it. This version is easy and delicious! 🙂
Crunchy? I first thought they were a soft cookie. No matter I would love them either way. Happy Fiesta Friday 🙂
Thanks a lot Judi. They are yummy and the plate disappeared so fast 😀
Amazing cookies Linda!! Enjoyed reading that little history as well.